宁麦9号衍生系的品质特性及与酥性饼干直径的关系

Quality Traits of Ningmai 9 and Its Derivate Lines and Their Relationship with Cookie Diameter

为了发掘具有优良加工品质的弱筋小麦品种(系),分析了宁麦9号及其116份衍生系的磨粉品质、蛋白质含量、溶剂保持力、吹泡仪特性和酥性饼干直径(AACC 10-50D),调查了各品质性状与酥性饼干直径的关系。结果表明,衍生系内品质性状变异较大,软质衍生系的品质性状和饼干直径显著优于硬质衍生系。吹泡仪弹性、水溶剂保持力、碳酸钠溶剂保持力、蔗糖溶剂保持力在软质衍生系或全部衍生系群体内都与饼干直径呈显著负相关,其中在软质衍生系内的相关系数分别为-0.42(P<0.05)、-0.40(P<0.05)、-0.60(P<0.001)和-0.45(P<0.05)。在参试材料中,宁麦9号具有低蛋白、低溶剂保持力、低面筋强度和出粉率高的综合弱筋优良特性,而且其饼干直径(6块饼干直径之和,下同)最大,为49.2cm;13份软质衍生品系(种)的饼干直径大于48.0cm,其中5份的饼干直径大于48.6cm。双亲弱筋品质优良,利于优质后代的选育。

The quality traits of Ningmai 9 and its 116 derivate lines were evaluated, including milling quality, protein content, solvent retention capacity （SRC）, alveograph parameters, and sugar-snap cookie diameter （AACC 10-50D） to find more weak gluten wheat cultivars and advanced lines with great processing quality. The results showed that there were large variations among its derivate lines on quality traits. Soft derivate lines presented better quality traits than hard lines. Alveograph P, wa- ter SRC, sodium carbonate SRC, and sucrose SRC were significantly correlated with cookie diameter among all derivate lines, especially among soft derivate lines, with the correlation coefficients of -0.42 （P〈0.05）, -0.40 （P〈0.05）, -0.60 （P〈0. 001）, and -0.45 （P〈0.05）, respectively. In the tested materials, Ningmai9 was characterized with lower protein content, lower SRC, weak gluten strength, high flour yield, and the maximum cookie diameter. The cookie diameters of 13 derivate lines were more than 48.0 cm, and five of them were more than 48.6 cm. Because of the great paren- tal quality of weak gluten, they were beneficial for selective breeding.